Lemony Roasted Broccoli Recipe. My love affair with roasted Brussels sprouts rages on. I just love the way roasting brings out their sweetness, and enhances their nutty flavor. I’ve been so enjoying them that I decided to see if I could recreate the joyful experience with broccoli, their cruciferous cousin. I looked online to see what temp to roast broccoli at and found this simple, yummy sounding recipe from Ina Garten, a.k.a., the Barefoot Contessa, for lemony roasted broccoli that I modified slightly. The prep is very simple — you wash and cut up the broccoli into florets and chunks — I always include the stem as it’s just as tasty and nutritious as the florets — no need to waste it! Toss with olive oil, minced garlic, lemon zest, sea salt and freshly ground pepper and spread in a single layer on a heavy baking sheet.
Roast at 400 degrees for about 20 minutes, flipping once to ensure even roasting. Lemony Roasted BroccoliServes 2-4 as a side Directions 1. Recipe for Dill Mashed Potatoes at Life. When I was at the Farmer’s Market the other day, I walked past a stand and a bright, fresh aroma grabbed my attention. It was the unmistakable smell that I associate with late summer days: fresh dill.
To my wonderful delight, the farmer was selling a huge bunch of it for $1.00 each. I immediately purchased it and when I got home, began making all kinds of recipes that incorporate it like home made ranch dip which I scooped up with a bag full of pretzels and these dill mashed potatoes. Usually, I reserve mashed potatoes for the fall and winter months because they can be pretty heavy but lo and behold, this baby loves mashed potatoes just like his mama so I just had to figure out a way to make them now.
And in order to make them in August, I needed them to be light. I was able to do this by using sour cream, fat free milk, a little butter and plenty of fresh chopped dill. Crash Hot Orange Potatoes. I still remember the first time I ran into these beauties: Crash Hot Potatoes. It was near the end of 2007 and I’d just gotten hooked on reading all these great food blogs. Yet somehow this recipe reeled me in from the very first moment I laid eyes on it here, in a British food blog called: A Wee Bit of Cooking.
I was fascinated. It looked so simple, innovative and different. I like different. I gave it a go and, as to be expected, absolutely loved the potatoes! Last week, while flipping through a Dutch women’s magazine, was the only time since I first set my teeth into a crash hot potato that I found a variation to this recipe. I just hope Jill Dupliex doesn’t mind her recipe being tweaked here and there, but somehow I doubt it. Ingredients: 14 small potatoes 3 oz butter orange zest 1 small garlic clove 1 tsp dried parsley coarse sea salt black pepper Directions: Give your potatoes a seriously good scrub.
Get yourself about 3 oz of butter. Wash and grate the orange zest. Kay’s Recipe Card. Vegan recipes - sweet potato fries | Vegan Happy Hour. It seems like nearly every happy hour I go to now a days has sweet potato fries on the menu. I honestly had never had them up until a couple of years ago when I stopped by a Yard House for some after work drinks. I got the sweet potato fries as an alternative to normal fries and it changed my life forever. How could I have been deprived of this for so long?!?! Was this the new food fad like chipotle peppers? I hoped not because I liked them, I liked them a lot. In fact, often times I get cravings and I NEED them. My first order of sweet potato fries had some sort of sweet syrup on top.
…I exclaimed. Sweet Potato Fries 2 sweet potatoes, peeled and cut into the shape of french fries1 tbsp of olive oil1/2 tsp salt (or to taste)1/2 tsp ground black pepper (or to taste)A sprinkling of cayenne pepper (optional but goes great to make them a little spicy and sweet)Pure maple syrup Pre-heat the oven to 400 degrees.
Easy Vegan Sweet Potato Coconut Rice Bowl. Coconut yam rice bowl Sometimes rice is the perfect base ingredient for a one-bowl wonder entree. This Sweet Potato Coconut Cashew Rice Bowl is filled with two varieties of rice, tender baked sweet potato cubes, rustic coconut shreds, tender cashews, sweet raisins and an accent of ginger. This savor sweet bowl can be served as a side dish or a vegan entree (I love to add seared tofu pillows or triangles on top too). Rice bowl bliss ahead!.. Rice, sweet potatoes, raisins, cashews, coconut, cilantro – vegan bowl Fall spin: sub sweet potato with butternut squash or pumpkin.
Sweet Potato Coconut Cashew Rice Bowlvegan, makes 7-9 cups chopped cilantro to garnish Directions: 1. 2. 3. 4. Add seared tofu on top for a complete protein-rich vegan meal. Recipe for Cheesy Roasted Garlic Potato Balls at Life. I think I have discovered the ultimate way to use up leftover mashed potatoes and the perfect appetizer for New Year’s Eve cocktail parties. First you mix left over potatoes with fresh roasted garlic and shredded Gruyere cheese. Next they are coated in a mixture of regular and panko bread crumbs. Finally you take the cheesy roasted garlic potato balls and fry them until they are perfectly golden brown. They are crispy on the outside and oh so soft on the inside. As if I really needed another way to eat mashed potatoes. The numbers of combinations that you could do with this recipe are essentially endless.
These are scrumptious on their own but would also be great dipped in Truffle Aioli. Recipe for Herb Garlic Bread at Life.